Disgustingly Rich Brownies

These live up to their name! Delicious!

Disgustingly Rich Brownies

2 sticks unsalted butter, melted
2 cups white granulated sugar
3/4 cup unsweetened cocoa powder
4 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon salt
1 1/4 cups white all-purpose flour

Start by preheating your oven to 350 degrees F. Line a 9×9-inch square baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl combine the melted unsalted butter, white granulated sugar and unsweetened cocoa powder.

Beat in the large eggs, one at a time.

Beat in the pure vanilla extract and salt.

Gently fold in the white all-purpose flour.

Pour into prepared pan and smooth out the top. Bake in preheated oven for 40 minutes.

Remove and cool before cutting.

Norma Beavers’ Chocolate Chip Brownies

I found this recipe while browsing through my Grandma Barbra’s old “Kennard Friends Church” cookbook. Norma Beavers is a friend to my Grandma and has been for countless years. This recipe is like a giant chewy chocolate chip cookie but in bar form. Highly recommend you try them! I kept the recipe basically the same but changed up the method of sifting the dry ingredients.

Norma Beavers’ Chocolate Chip Brownies

2 sticks unsalted butter, soft
3/4 cup white granulated sugar
3/4 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon water
2 large eggs
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups white all-purpose flour
6 oz. semi-sweet chocolate chips

Start by preheating your oven to 375 degrees F. Spray a 9×13-inch baking pan with non-stick spray containing flour.

In a large bowl cream together the softened unsalted butter with the white granulated sugar, packed light brown sugar, pure vanilla extract and water.

Beat in the large eggs.

Beat in the baking soda and salt.

Gently fold in the white all-purpose flour.

Pour this mixture into the prepared pan and smooth out the top. Sprinkle the semi-sweet chocolate chips along the top of the batter.

Place into preheated oven and bake for 25 minutes. 10 minutes into the baking time, remove from the oven and gently swirl the chocolate chips into the batter. Place back into the oven to finish baking.

Once baked, remove and allow to cool before cutting into squares.

Mocha Frosted Brownies

I love the combination of coffee and chocolate and I think you will too! The frosting on these are incredible!

Mocha Frosted Brownies

For the brownies…
2 large eggs
1 3/4 cup white granulated sugar
2 teaspoons pure vanilla extract
12 tablespoons unsalted butter, melted
1 1/4 cups white all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1/2 teaspoon salt

For the frosting…
1 stick unsalted butter, melted
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
5 tablespoons brewed coffee, cooled
4 cups powdered sugar

Start by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil. Spray with non-stick cooking spray containing flour.

In a large bowl combine the large eggs with the white granulated sugar and pure vanilla extract. Once combined, add in the melted unsalted butter and stir well.

Add in the white all-purpose flour, unsweetened cocoa powder, instant coffee granules, baking powder and salt all at once and stir until everything is just combined.

Pour into prepared pan and smooth out the top. Bake in preheated oven for 33 minutes. Remove and allow to cool before frosting.

To make the frosting combine the melted unsalted butter with the unsweetened cocoa powder and pure vanilla extract. Add in the salt and brewed coffee. Beat in the powdered sugar. If the frosting needs to thin a little bit, add in slightly more brewed coffee until the frosting reaches your desired consistency. This frosting should be thick but still spreadable.

Once the cooled brownies are frosted, chill them in the refrigerator for the brownies and frosting to slightly firm up and therefore will be easier to cut.

CHEW THIS! Margaret’s Double Dessert Bars

Margaret’s Double Dessert Bars

Margaret Fowler and Blaise Doubman.jpg

The following “Chew This!” column has been reprinted from “The Courier-Times”, Saturday, August 3rd 2019 edition. By: Blaise Doubman

A Special Recipe Dedicated to Margaret Fowler
Blaise Doubman

I love developing recipes based around some of my favorite people and this is exactly what happened with this recipe and column. I have known Margaret Fowler for years! I first got acquainted with her when my Grandma Barbra was staying at Glen Oaks after some health problems, going on five years ago. I noticed a woman sitting in the dining area and she was always eating dessert. I knew immediately this was a woman after my own heart! Ha! After my first couple of encounters with her I knew that I wanted to start bringing her some of my homemade desserts. About five times a week I would bring fresh baked goods to the staff and residents at Glen Oaks and I made it a specific point to deliver things to Margaret first. We would talk and talk and overtime, talk some more. We really got to know each other, and it became the highlight of my day to go in and talk to Margaret. Skip ahead several years and we are still very good friends! After Grandma Barbra left the facility and my Grandma Deloris moved in, Margaret and I picked right back up from where we left each other.

Margaret is one of the sweetest, wisest and funniest people I have ever known. She loves visiting, talking, giving hugs and even playing with my little fur baby, Penny. My life has been enriched knowing not only Margaret, but her family as well. Her family is some of the sweetest and nicest people and it is my honor and privilege to be able to call them not just friends, but family as well. They give me advice; we talk and laugh, and they even help give me suggestions about Penny and what to do when it comes to some of her temper tantrums! Penny and her tantrums are a whole other column! Ha! My family and I love Margaret and her family and are so thankful to have them in our lives. We share so many memories and funny stories. Anyone reading may remember my earlier column dedicated to Margaret, where I shared my recipe for some of her favorite peanut butter cookies. Well, this recipe is for sure a sweet winner because it combines blondie brownies and chocolate brownies to make the perfect dessert! Shout out and special thanks to Margaret and her family for everything – I love you all!

Margaret’s Double Dessert Bars

These are best made ahead, left at room temperature to cool, then wrapped in aluminum foil and chilled over night in the refrigerator. Once ready to serve, let come to room temperature and cut. Serve leftovers at room temperature or chilled. For an even richer dessert, top each square with some vanilla bean ice cream.

For the blondies…
2 ¼ cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter, softened
1 ¾ cups light brown sugar, firmly packed
2 large eggs
1 tablespoon pure vanilla extract
2 cups semi-sweet chocolate chunks

For the brownies…
¾ cup white all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
2 cups semi-sweet chocolate chips
2 teaspoons pure vanilla extract
5 tablespoons unsalted butter
2/3 cup white granulated sugar
2 tablespoons water
2 large eggs

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil, leaving an overhang on both sides. Spray the aluminum foil with non-stick baking spray.

Start by making the blondies. In a large bowl whisk together the white all-purpose flour, baking powder and salt. In another large bowl, beat together the softened unsalted butter with the firmly packed light brown sugar. Slowly beat in each large egg. Beat in the pure vanilla extract.

Gently fold in the whisked flour mixture and stir until just combined. Add in the semi-sweet chocolate chunks. Take the batter and spread evenly, smoothing out the top, into the prepared pan. You may want to use clean, wet fingers to accomplish this.

Next, make the brownies. In a large bowl whisk together the white all-purpose flour, salt and baking soda. In another large bowl combine the semi-sweet chocolate chips with the pure vanilla extract. In a saucepan combine the unsalted butter with the white granulated sugar and water. Bring this mixture to a boil over medium high heat. Once at a boil, remove and pour over the semi-sweet chocolate chips and pure vanilla extract. Stir until the mixture is glossy.

Beat in the 2 large eggs, one at a time, and then gently fold in the whisked flour mixture.

Pour the brownie batter over the blondie batter and smooth out the top, spreading evenly. Bake in preheated oven for 37 minutes, being careful not to overbake.

Once baked, remove and allow to cool at room temperature before wrapping and chilling. Serve these at room temperature.

Ask and Answer: I have been getting a few questions about if there is a difference between using large eggs, opposed to extra-large or even jumbo eggs. Yes! There is a huge difference! I always use large eggs in all my tested recipes. Different size eggs contain different amounts of liquid, therefore potentially throwing off the chemistry that is used behind a recipe. Always use whatever the recipe suggests. If the recipe doesn’t suggest a size, more than likely the recipe was written and developed using large size eggs.

Snickerdoodle Squares

I love Snickerdoodles and these squares are a delicious update on the classic cookie! Add a little white chocolate for a twist.

Snickerdoodle Squares

2 sticks unsalted butter, melted
2 cups light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups white all-purpose flour

Start by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl cream together the melted unsalted butter with the light brown sugar. Beat in the large eggs and pure vanilla extract.

Add in the baking powder, ground cinnamon, salt and baking soda and mix until combined. Fold in the white all-purpose flour.

Pour into prepared pan and smooth out the top evenly. Sprinkle evenly, on top, a mixture of 2 tablespoons white granulated sugar and 1 teaspoon ground cinnamon.

Bake in preheated oven for 35 minutes. Remove and allow to cool completely before cutting, serving and enjoying.